Kamut: Benefits, Properties, and Culinary Uses

What is the famous kamut? Contrary to popular belief, the term does not indicate a specific quality of cereals, but is the commercial name of the ancient Khorasan wheat, registered by the American company Kamut International Ltd. The quality of the wheat exchange market Khorasan is therefore guaranteed by the Kamut brand.

PUBLIC

This wheat has specific characteristics and is grown only through organic farming and has not been subjected to any genetic modification or hybridization. Hardy and rich in beneficial properties, it is also highly prized in our latitudes.

Kamut is grown organically primarily in North America; it's less common in Europe, though it has become very popular in recent years. Its grains resemble those of regular wheat but are larger.

ORIGINS OF KAMUT

Kamut is a registered trademark of the American company Kamut International Ltd., which guarantees the organic origin and high quality of Khorasan wheat. This grain has ancient origins and is believed to originate in Mesopotamia. In Turkey, it is called "Camel's Tooth" due to its shape, or "Prophet's Wheat." Legend has it that it was brought on Noah's Ark.

BENEFITS OF KAMUT

Kamut has numerous beneficial properties, primarily because it is particularly rich in minerals and vitamin E, which give it its antioxidant properties. Furthermore, because it is not hybridized, it is healthier and more digestible than other types of wheat. It also boasts cleansing properties, is excellent for the intestines, and is an energy source.

PROPERTY

Kamut is rich in beneficial properties and has a high content of:

• vitamins;
• proteins;
• good fats;
• fibers;
• zinc;
• magnesium;
• phosphorus;
• potassium;
• amino acids;
• selenium.

KAMUT: CULINARY USES

There are numerous products sold on the market based on kamut, starting from flour, excellent for use in the preparation of pizzas, cakes, biscuits and other delicacies. On the other hand we find the vegetable milk made with kamut, an excellent alternative to normal cow's milk, and pasta.

Kamut can also be purchased in grains for making soups or for adding, once cooked, to salads and other dishes. The grains should be rinsed and soaked for about ten hours before being used.

KAMUT AND CELIAC DISEASE

Kamut, although more digestible than wheat exchange market, it is not recommended for those suffering from celiac disease because it contains glutenBut it is often recommended for those who have difficulty digesting other types of grain.

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